Pumpkin Cream Cheese Roll

Cake cuts best when still slightly frozen

Ingredients

• Cake:
• 3 eggs
• 1 cup sugar
• 2/3 cup canned pumpkin
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 3/4 cup flour
• Filling:
• One 8-ounce package cream cheese
• 4 Tablespoons butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla
• Also Needed:
• Wax paper and aluminum foil
• Clean linen towel (not terry cloth)
• Powdered sugar and sieve

Directions

In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients. Grease a 10 x 15-inch jelly roll pan. Line pan with wax paper, then grease and lightly flour the waxed paper. Pour batter into the pan and spread evenly. Bake at 350 degrees for 15 minutes. Cake cooks fast so watch carefully to avoid burning the edges. While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter. Turn hot cake onto the towel. Remove wax paper. Trim off burnt or crusty edges. Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.
Meanwhile, prepare filling by beating together all ingredients until smooth and creamy. Unroll cooled cake and spread with filling mixture. Roll up cake with filling inside. Wrap in wax paper and then foil. Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.

Submitted 6/13/05.
Source: Internet/Texas SunCatchers Inn, New Braunfels, Texas
Submitted By: Marlen
matchlessm@aol.com
Pumpkin Cream Cheese Roll